onize in taste.

Soups prepared from the grains, legumes, and vegetables, are so largely
composed of food material that it is important that they be retained in
the mouth long enough for proper insalivation; and in order to insure
this, it is well to serve with the soup _croutons_, prepared by cutting
stale bread into small squares or cubes, and browning thoroughly in a
moderate oven. Put a spoonful or two of the _croutons_ in each plate,
and turn the hot soup over them. This plan also serves another
purpose,--that of providing a means whereby the left-over bits of stale
bread may be utilized to advantage.

_RECIPES._

ASPARAGUS SOUP.--Wash two bunches of fresh asparagus carefully, and
cut into small pieces. Put to cook in a quart of boiling water, and
simmer gently till perfectly tender, when there should remain about a
pint of the liquor. Turn into a colander, and rub all through except the
hard portion. To a pint of asparagus mixture add salt and one cup of
thin cream and a pint of milk; boil up for a few minutes, and serve.

BAKED BEAN SOUP.--Soak a half pint of white beans over night. In
the morning turn off the water, and place them in an earthen dish with
two or two and one half quarts of boiling water; cover and let them
simmer in a moderate oven four or five hours. Also soak over night a
tablespoonful of pearl tapioca in sufficient water to cover. When the
beans are soft, rub through a colander, after which add the soaked
tapioca, and salt if desired; also as much powdered thyme as can be
taken on the point of a penknife and sufficient water to make the soup
of proper consistency if the water has mostly evaporated. Return to the
oven, and cook one half hour longer. A little cream may be added just
before serving.

BEAN AND CORN SOUP.--Cold boiled or stewed corn and cold baked
beans form the basis of this soup. Take one pint of each, rub through a
colander, add a slice of onion, three cups of boiling water or milk, and
boil for ten minutes. Turn through the colander a second time to remove
the onion and any lumps or skins which may remain. Season with salt and
a half cup of cream. If preferred, the onion may be omitted.

BEAN AND HOMINY SOUP.--Soak separately in cold water over night a
cupful each of dry beans and hominy. In the morning, boil them together
till both are perfectly tender and broken to pieces. Rub through a
colander, and add sufficient milk to make three pints. Season with salt,
and stir